Beat the eggs, ricotta, ground almonds, maple syrup and salt (and flax seeds if using) together well with a fork or whisk. Alternatively use a hand blender, just pulsing a little. Don't overwhisk it into a watery mess.
Heat up the oil in a pan and fry the pancake mix slowly on a low-medium heat, flipping when bubbles have stopped on the face-up side. Cook with a lid on, if possible.
Slide onto a plate and serve with topping of choice.
*Occasionally, cooking with coconut oil means the pancakes stick more than they should. If this happens to you, try swapping the coconut oil for olive oil or butter.